Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. In its essence, it’s a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons. As with so much of Alice Waters’ seasonal, ingredient-driven cooking, this simple dish is all about the quality of the raw materials. Waters once said, “Only the best is good enough.” So use the very best you can find.
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